Asiago, Prosciutto and Fig Crostini
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A Note from Feedfeed
Asiago Stagionato PDO is a semi-fat hard cheese with a semi-cooked curd and originates from the Alpine plateau of the same name. It has a smooth, regular rind, compact or granular texture and a pale yellowish color with sparse small or medium eyes. According to the degree of ageing it is characterized by a milder (Mezzano) or more characteristic, sharp and fragrant flavor (Vecchio). Find more info here.
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- Recipe Card
Prep time 5mins
Cook time 3mins
Serves or Makes: 24 crostini
Recipe Card
ingredients
- 1 small baguette, sliced into 1/2" rounds
- 1/2 pound Asiago Stagionato PDO, thinly sliced to 1/8"
- 3 ounces prosciutto
- 4 ounces fresh figs, quartered
Method
Step 1
Preheat Oven to 400°F.
Step 2
Place sliced bread on a parchment lined baking tray. Top with a slice of Asiago PDO cheese large enough to cover the surface of the crostini slice and bake until the cheese is melted, about 3 minutes.
Step 3
Top with a small amount of prosciutto and quartered fig. Drizzle any light fruit preserve over the top and serve warm.